Cornbread Sweet Moist Food

MOIST SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
• In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
• Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
• Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
• Remove from oven, serve warm with butter or honey or simply plain. It's amazing!

MOIST & SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

SWEET CORNBREAD

Steps:

• Preheat oven to 350º.
• In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• Add the oil, melted butter, honey, eggs, and milk.
• Pour into a greased 8-inch square pan.
• Bake for 35 minutes.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CORNBREAD (SWEET & MOIST)

Steps:

• Preheat your oven to 425°F.
• First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
• Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
• Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
• Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
• Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
• Now -- to use the butter!
• Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
• Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

PERFECTLY SWEET CORNBREAD

Steps:

• Preheat oven to 350°F Grease 8-inch square baking pan.
• Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
• Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
• For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

SWEET MOIST CORNBREAD

Steps:

• Directions:.
• Preheat oven to 400 degrees.
• Spray pan with Pam Baking spray (has flour in it) into an 8"x8" baking pan (I use glass) or brush pan with oil and lightly dust with flour.
• Add all dry ingredients in a large bowl and whisk to incorporate ingredients.
• Form a well in middle of the bowl. Set aside.
• Melt 3 Tbs. butter. Set aside.
• In medium bowl, whisk together eggs, milk, buttermilk and melted butter.
• Pour into the middle of well in the large bowl of dry ingredients.
• With spatula, gently fold in the dry mix into the wet ingredients of bowl.
• Mix until just wet and leave the lumps alone. Scrape sides and near the bottom of bowl to make sure all the dry ingredients get wet. Do not over mix.
• Pour into prepared baking pan. Place pan on middle rack in oven and bake for 25 to 30 minutes or until golden and middle of cornbread is set.
• Remove and set on rack to cool or slice and serve warm.
• Directions for muffins:.
• Preheat oven to 400 degrees.
• Prepare a muffin tin by spraying each well with Pam Baking Spray or just use muffin wrappers.
• Follow the recipe and directions for the cornbread batter and fill each well with ¼ cup of batter.
• Place pan on middle rack in oven and bake for 16 to 18 minutes or until golden and middle of corn muffins are set.
• Remove and set on rack to cool or serve warm.
• If you're not using wrappers, loosen muffins from pan by gently running a knife around edges of muffins.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.